Warm Herbed Coriander Rice Salad

Ingredients

• 1 cup long-grain brown basmati rice, rinsed
• 1 3/4 cups cold water
• 3 tablespoons vegetable oil, divided
• 1 tablespoon coriander seeds, slightly crushed
• 1/2 teaspoon cumin seeds, slightly crushed
• 3 garlic cloves, minced
• 2 medium zucchini (1 1/4 pound), cut into 1/2-inch pieces
• 1/2 cup chopped mixed herbs such as cilantro, parsley, and mint
• 1 tablespoon fresh lemon juice
• 1/2 cup pecans (2 ounces), and coarsely chopped

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 9 of 13 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Olive Oil	1 tbsp (14g)	119
Pecan	1 half (4g)	20
Cucumber	1/2 cup sliced (52g)	16
Lemon	juice of 1 lemon (48ml)	12
Cumin	1 tsp ground (2.1g)	8
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Parsley	1 tbsp chopped fresh (3.8g)	1
Water	not in our table	0
Coriander	not in our table	0
Seed	not in our table	0
Peppermint	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.